Wednesday, August 29, 2012

It's Full Plate Thursday Where All The Greatest Cooks On The Planet Gather

I am so excited to be home and see all of you again!! For the past few weeks we have taken some down time and had some Rest and Relaxation, it was amazing. We spent the last few weeks on the Oregon Coast visiting with family and friends. We had so much fun and I can't wait to tell you about all our adventures in the next few weeks. I am really looking forward to seeing what you have brought to share with us today. Wishing you a great Labor Day Week End and thank you so much for coming today, hope to see you again real soon!

When
we were young and just
starting out in life sometimes we did not have a
lot of money. Most of our friends were
having to stretch the dollars
at the end of the month just like us. My
girlfriends and I decided that we
would pool our food for some of the
evening meals right before payday...
the last week of the month. I have some
of the fondest memories from those
days. We would all bring our food
together and we had some great food and
great fellowship. We would get the
food on the table and everything ready,
someone would bless the food and
then the hostess would say "come fill your
plate".
I have just a few suggestions before you leave your dish and fill your plate.

Link directly to YOUR RECIPE and not to your web page.

Scroll down to the button that says "click here to enter"

You
will be asked to give your
URL ( which will be your direct link to your
post), the name of your recipe, and
your email which we will not be able to
see.

Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.

Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...

Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.

Don't
forget to visit with all
the others, after all that is part of the
fellowship that makes it so much fun,
in addition to all the good food of
course...

Monday, August 27, 2012

At the end of a season it is always fun to look back and remember all the wonderful memories that we made with friends and family. We have had a great Spring and Summer filled with wonderful memories of fun times with friends and lots of good food. I wanted to share with you just a few of our favorites.

Saturday, August 25, 2012

We spend the majority of our time out doors in the spring and summer and often are on the lake or out on the patio or porch for meals. One of the things I am always cautious about is the dairy product in the heat, that's one reason I just love this Cole Slaw, no dairy, so we don't have to worry about the heat spoiling the Cole Slaw. This is a recipe that we have used for years and is in my cookbook Miz Helen's Kitchen Table.

Crisp Cole Slaw

Crisp Cole Slaw

Miz Helen's Kitchen Table

Miz Helen's Kitchen

Cole Slaw

1 medium head cabbage, shredded

1 large onion, sliced in thin rings

1 cup agave or 1 cup sugar

Salt

Dressing

1/4 cup agave or 2 tablespoons sugar

1 teaspoon dry mustard

1 teaspoon celery seed

3/4 cup oil

1 cup white vinegar

Alternate layers of cabbage and top with onion rings in about 1 inch layers

Sprinkle salt over each layer

Alternate until all the cabbage and onion are in layers

Drizzle the Agave or sprinkle the sugar over the top layer

In a small saucepan heat the agave or sugar, mustard, celery seed oil and vinegar bring to boil and remove from heat

Pour hot dressing over cabbage mix, cover and refrigerate over night.

This Cole Slaw will keep for a week or longer in the refrigeratorand is delicious.

Prepare The Cabbage

Alternate Layers In A Very Large Bowl That Has A Great Seal

I Use My Big Yellow Tupperware Bowl

Great To Serve In A Bowl

A Great Topper For An All American Hot Dog

Jar It Up and Take It With You

I sure am glad that you stopped by today to enjoy this great Cole Slaw with us. This Jar is for you so don't forget to take it home with you. I always enjoy you visits they are very important to me, so come back soon!

Wednesday, August 22, 2012

It's Full Plate Thursday Where All The Greatest Cooks On The Planet Gather

We have just one more week of our Down Time and R and R and I am very sad to see it come to an end. We are having so much fun together and really enjoy life to its fullest. I am very glad to see you today and want to hear all about what you have been doing with your month. I know that you have brought something very special to share with us today so I can hardly wait to see it. Thank you so much for sharing with Full Plate Thursday and sure hope you will come back soon!

If You Are Featured Today Please Take The Featured Plate Home With You

The Code Is On The Side Bar

Full Plate Thursday Background Story

When
we were young and just
starting out in life sometimes we did not have a
lot of money. Most of our friends were
having to stretch the dollars
at the end of the month just like us. My
girlfriends and I decided that we
would pool our food for some of the
evening meals right before payday...
the last week of the month. I have some
of the fondest memories from those
days. We would all bring our food
together and we had some great food and
great fellowship. We would get the
food on the table and everything ready,
someone would bless the food and
then the hostess would say "come fill your
plate".
I have just a few suggestions before you leave your dish and fill your plate.

Link directly to YOUR RECIPE and not to your web page.

Scroll down to the button that says "click here to enter"

You
will be asked to give your
URL ( which will be your direct link to your
post), the name of your recipe, and
your email which we will not be able to
see.

Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.

Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...

Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.

Don't
forget to visit with all
the others, after all that is part of the
fellowship that makes it so much fun,
in addition to all the good food of
course...

Tuesday, August 21, 2012

I just love the Lemon flavor, it is always so fresh and just enhances the flavor of any dish. I also love the Lemon and Mint combination, it is a great flavor. We have several area's in our gardens where the mint is growing, it always smells wonderful. The Grilled Lemon Chicken with Lemon Mint Sauce is a recipe that I developed after bringing a bunch of mint in the kitchen from the garden. "Honey Bunny" wants to know when we can make it again, we really enjoyed it and sure hope you do too.

Grilled Lemon Chicken with Lemon Mint Sauce

Grilled Lemon Chicken with Lemon Mint Sauce

Miz Helen's Kitchen

4 Chicken Breast with Rib Meat and Bone

Marinade for Chicken

1 1/2 cups Lemon Juice

Zest of 1 Lemon

2 pods Garlic Chopped

1/2 cup Fresh Mint Leaves chopped

1 teaspoon Salt

1 teaspoon Pepper

In a large plastic bag or a covered glass bowl mix all the Marinade ingredients

Add the Chicken to the Marinade and let set covered in the refrigerator for 2 hours

Grill the Chicken on the Grill until the internal temperature reaches 165 to 175 degrees

Remove from the grill and cover, let set for 15 minutes so the juices will set

The Lemon Mint Sauce

3 cups Fresh Mint Leaves

1/2 cup Extra Virgin Olive Oil

1/2 cup Lemon Juice

1 teaspoon Lemon Zest

1/8 teaspoon salt

1/2 teaspoon pepper

2 Tablespoons Honey

1 cup Greek Yogurt

In a blender, mix the following: Mint Leaves,Lemon Juice, Lemon Zest begin to blend then drizzle the Olive Oil while the blender is running

Pour the mix into a mixing bowl and add the salt, pepper, Honey, and Yogurt, Mix well

Chill the Lemon Mint Sauce for 15 minutes

Garnish the Grilled Lemon Chicken with the Lemon Mint Sauce

This is a great summertime Grilled Chicken that can be served with or without the sauce and the sauce can be a dipping sauce or a dip for other meals.

Enjoy!

I always just love it when you can stop by and have dinner with us, and sure hope that you enjoyed our new creation, Grilled Lemon Chicken with Lemon Mint Sauce. Your visits are always very important to us so come back to see us real soon!

Saturday, August 18, 2012

I am taking a little down time and trying to enjoy some R and R but I
didn't want to leave all my readers without menu ideas for the week.
Hope you are staying cool and enjoying the last days of summer.

Wednesday, August 15, 2012

It's Full Plate Thursday Where All The Greatest Cooks On The Planet Gather

We are taking some down time and enjoying some R and R this month. We are so excited to be able to visit with some family and looking forward to spending the week end with some great friends. We feel so blessed to be able to enjoy this time together. I am so excited that you were able to come today and join us with your wonderful recipe. I can't wait to see what you are sharing so lets get right to it. Thank you so much for sharing with Full Plate Thursday and sure hope you will come back soon!

When
we were young and just
starting out in life sometimes we did not have a
lot of money. Most of our friends were
having to stretch the dollars
at the end of the month just like us. My
girlfriends and I decided that we
would pool our food for some of the
evening meals right before payday...
the last week of the month. I have some
of the fondest memories from those
days. We would all bring our food
together and we had some great food and
great fellowship. We would get the
food on the table and everything ready,
someone would bless the food and
then the hostess would say "come fill your
plate".
I have just a few suggestions before you leave your dish and fill your plate.

Link directly to YOUR RECIPE and not to your web page.

Scroll down to the button that says "click here to enter"

You
will be asked to give your
URL ( which will be your direct link to your
post), the name of your recipe, and
your email which we will not be able to
see.

Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.

Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...

Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.

Don't
forget to visit with all
the others, after all that is part of the
fellowship that makes it so much fun,
in addition to all the good food of
course...

Tuesday, August 14, 2012

We have certainly had a bountiful harvest from our garden this year. One of the dishes that I love to prepare from the garden is Fresh Okra and Tomatoes. This is a delicious dish that can be served by itself or to top a small bowl of rice. I even sometimes use it as a base for soup.

Fresh Stewed Okra and Tomatoes

Fresh Stewed Okra and Tomatoes

Miz Helen's Kitchen

3 cups fresh Tomatoes, skinned and chopped with the juice

2 cups fresh Okra, chopped

1 large onion, chopped medium chop

3 strips bacon, cut in 1 inch strips

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons dried basil

1 tablespoon fennel seed

Brown the bacon in a large saucepan and add the onion cook over medium heat until the onion is clear

Add the tomatoes and juice, okra and all the spice

If the mixture is too thick, then add 3/4 cup water or vegetable broth

Bring the mixture to a boil, cover and reduce the heat to low heat

Cook on low heat for 20 minutes until Okra is tender

Recipe Tip

This is great served on rice or as a base for a fresh summer soup

Skin The Fresh Tomatoes

Brown The Bacon and Add The Onions

Add The Tomatoes and The Okra

Enjoy!

I sure hope that you enjoy this garden fresh dish as much as we do. I am so happy that you stopped by to visit with us today, I always enjoy your visits and hope you will come back soon!

Monday, August 13, 2012

I am very excited to present this delicious Bacon Chocolate Chip Cookie as my blog assignment for the Secret Recipe Club. This recipe comes from the fabulous recipe files of The Haggis and The Herring, my assigned blog for this month. I had so much fun going through the fabulous recipe's on this blog, but I can only share one with you today. The Haggis and The Herring was originally started by Daniel and Meredith as a website for their wedding for family and friends to enjoy. After the wedding they have continued on with the fun and the great food now sharing it with all of us. They have a great blog that I always enjoy visiting and I know you will too, so stop by and tell them hello from Miz Helen.

This Cookie Is Just For You

Bacon Chocolate Chip Cookies

The Haggis and The Herring

Prepared In Miz Helen's Kitchen

1/2 cup rendered bacon fat

1/2 cup butter

1 1/2 cups brown sugar, packed

2 eggs

2 teaspoon vanilla

1 teaspoon maple syrup

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups flour

1 cup dark chocolate chips

1/4 cup bacon, cooked and chopped

Using an electric mixer, fold bacon fat, butter, and brown sugar. Scrape the sides of the bowl with a spatula if necessary.

Friday, August 10, 2012

I am taking a little down time and trying to enjoy some R and R but I didn't want to leave all my readers without menu ideas for the week. Hope you are staying cool and enjoying the last days of summer.

Miz Helen

Cookbook Author Recipe Developer Organic Gardner

Welcome to my Country Cottage, come on in and make yourself at home, stay and have a cup of tea. We will be sharing, Miz Helen's Kitchen where we have simple family friendly, meal plans, and recipes. Other features include, The Garden Gate, Quiet Time, Day Trips and Max Time. The blog is the home of Full Plate Thursday and The Texas Star Chili Cook-Off. Enjoy your time here, leave me a note I love hearing from you!

Max A Resident At The Cottage

All posts on this blog are original content and may not be copied or paraphrased. You may use one photo with a brief description and a link back to my blog for roundups and collections. A comment on the post or an email is appreciated when using my photos.This blog was created for entertainment purposes only. Read my full disclosure here